Food products prepared with soluble whole grain oat flour

Abstract

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

What is claimed is: 
     
       1. A bakery product selected from the group consisting of muffins, cookies, breads, bagels, pizza crust, cakes, crepes, and pancakes; wherein the bakery product is prepared from ingredients comprising whole grain oat flour in an amount of 2 to 10 wt. % as a texturizer; and wherein the whole grain oat flour is highly dispersible in water so that there are no lumps of the whole grain oat flour in a mixture of the whole grain oat flour and water at 25° C. after stirring the mixture for 5 seconds. 
     
     
       2. The bakery product of  claim 1  wherein the product is a cookie comprising 15-35 wt. % oat flour wherein the oat flour further comprises oat flakes, oat flour, and whole grain oat flour. 
     
     
       3. The bakery product of  claim 2  wherein oat flakes and oat flour comprise 15-25 wt. % of the cookie and whole grain oat flour comprises 2-5 wt. % of the cookie. 
     
     
       4. The bakery product of  claim 1  wherein the product is a muffin comprising 20-30 wt. % flour and wherein 5-10% of the oat flour is whole grain oat flour.